Tortelli d’erbetta

Tortelli d'erbetta

Tortelli d’erbetta, one of the first courses which are the most loved in the Parma tradition. Clop

This is the traditional recipe of my family of Tortelli d’erbetta. It is a dish loved by people from Parma and they prepare it during the holiday days. Parmigiano-Reggiano is a must.

(literally it means: Ravioli with herbs).

Ingredients for 4 people for the pasta dough:

½ kg white flour
½ kg semolina of durum wheat
10 eggs
a pinch of fine salt
3 spoons of olive oil

Ingredients for the filling:

3 hg of ricotta
1 bunch of beets
1 egg
3 hg of ground Parmigiano-Reggiano
noce moscata as needed
1 pinch of salt

Preparation of the filling

Clean and wash the leaves of the beets well, make them boil in 2 inches of water in a big pot untile they become soft. In a side bowl prepare the ricotta, the beets that have already been drained and cooled down, then add the egg, the pinch of salt, some ground nutmeg and in the end put in the Parmigiano-Reggiano and mix everything to make it homogene and thick (to make it thicker, you can add some Parmigiano-Reggiano).

Preparation of the pasta dough:

Prepare on a board the flour and the semolina, make the fountain with the flour and semolina, add the eggs, the pinch of salt and the olive oil, mix well until it has become homogene and then preprare the rows and put the filling on the dough and wrap the pasta and close it. Then use the ravioli mould, it can be either small or big. Then you should pass them with the fork so that the filling does not come out from the pasta and no air comes in.

For the cooking:

Make the pot with water boil and when it boils, put the Tortelli inside the water and make them boil until the cooking is finished. It is better if the cooking is slightly underdone.
Then dress them with melted butter and Parmigiano-Reggiano.

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